Pigeons into laminated with the foie gras and truffles

Ingredients:

Base: 5 pigeons of approximately

430 G part

300 G of foie gras

100 G of white truffles

1 curly kale part

80 G of smoked bacon

1 kg of puff pastry

60 G of butter

1/2 L basic white Sauce pigeon:

50 G black truffles

100 G of foie gras into cubes(thierry marx video)

3 pods d’ail 1 onion

Method:

Prepare l’embeurré of cabbage, by slicing thinly it finely and by bleaching it, then drain it. In a pan, make return smoked bacon cut into cubes and add the cabbage, 60 G of butter, then white zone. Let approximately cook cabbage during 20 mn, then drain it. Bone the pigeons, nets and thighs, then remove the skins. Put on a bottom of feuilletage 10 cm in diameter the net of seasoned pigeon, sliced thinly truffles, a piece of foie gras, the boned thigh, and cabbage.